New York Times food columnist Melissa Clark on writing her 38th cookbook
For her 38th cookbook, New York Times cooking columnist Melissa Clark turns her attention to easy-to-prepare dinners,…
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Cookbook author Melissa Clark reveals her secret for perfect, speedy roast chicken
Roast chicken typically takes an hour to cook in the oven. New York Times columnist Melissa Clark tells us how you can…
Learn to make next-level tuna spread from New York Times food writer Melissa Clark
This recipe comes courtesy of Melissa Clark’s new cookbook, Dinner: Changing The Game. A.V. Club staffer Laura…
Is ordering a $54 steak well-done and dunking it in ketchup a crime?
Over the weekend, it was reported that Donald Trump, President Of The United States and 70-year-old man, orders his…
Learn how to make the perfect guacamole with chef Rick Bayless
At chef Rick Bayless’ stupendously popular Chicago restaurants, about 80 percent of tables will order his guacamole as…
It’s cold as shit so let’s make a trio of hot toddies
You know what will truly provide warmth this holiday season? Kindness, benevolence, love, and empathy for the human…
The A.V. Club starts its day with a healthy beer advent calendar
What’s better than an advent calendar? How about an advent calendar made out of beer? In keeping with our boozy…
Can The A.V. Club out-eat competitive eater Patrick “Deep Dish” Bertoletti?
Patrick “Deep Dish” Bartoletti knows how to put food away, as his list of eating-related world records can attest. The…
